If you haven't already think about it. Put your own flare on it dude but the ingredients are so simple bree cheese stuffed burgers grilled with grilled gabada bread sautéed mushrooms and onions with a little bacon 🥓😋 horseradish sauce mayo. Do try. Walla 🍔
I'm sure you get this a lot, but I also feel like you deserve ALL the praise in the world for what you do so I'm gonna say it anyway. The content you and your amazing team put out on here gives my whole family so much JOY. I have always had a high interest in learning kitchen basics that allow me to experiment and discover new things while cooking. That being said, in the few short months I have been enjoying your videos, I have learned more skills than I ever did watching cooking shows, contests, etc. You guys have a wonderful way of making me feel like I am there with you in your (extremely beautiful by the way) outdoor kitchen set-up thing. That is, until you taste. Then I feel miles away and very, very jealous lol. My children, daughter 6 and son 7, even love watching. Don't even worry about the language. They are both used to hearing it and used to their father and I struggling to watch our own mouths so it is a non-issue for us. They actually find it just as funny as my husband and I. Whether or not this is a good thing... lol who cares, there are much larger evils than the occasional curse word in my opinion. My point is this: My little family and myself are forever HUGE fans of yours and you have seriously helped me improve my kitchen game. I am grateful for the smiles, the lessons and your DEDICATION. I only hope to be lucky enough to visit a restaurant location of yours, or at the very least be able to afford your kitchen gear, one day. What you do here is SO IMPORTANT and SO APPRECIATED. MAKE AMERICA COOK AGAIN!!! Love you guys, keep up the amazing work.
You can directly contact Sam (and/or Max) if you want to make sure he sees your message. I did it when I discovered the famous Canadian meal, the poutine. lol 😎
Another reason for my kids to think I'm a master chef. They've noticed a huge difference since we started watching y'all. The best thing I've learned from your channel is to cook with feeling. If it feels good, it tastes good!
Curious - I use pretty much this exact recipe for my pizza sauce (can almost gaurantee I got it from one of your earlier videos), but I saw/read about using the tomato paste first when you put the garlic in to enhance the flavor. Any truth behind that?
I started my garlic bread pizza years ago. My late adopted grandfather was a baker and I still buy my bred there. They are still using his sourdough starter. And they now have a nationwide reputation for their breads. My grandfather told me he developed the starter in the mid 1940s by driving over to the coast and placing a crock of flour paste uncovered overnight to catch airborne yeast in a field of Dry grass. Then sealed it up in the morning. Its good to know that starter is still going strong and now nationally recognized as one of the very best.
I discovered Sam during lockdown 2020 whilst sitting at home. I am now the owner of STCG knives and T shirts, and watch 3 times a week. The tomato sauce in the episode is the best Sam sauce ever< i ahve been using it over a year now and use it on pizza's every time, and not bought a store pizza since. Its great with meatballs and pasta , its great in a Lasagne, its a must have in my fridge. Now using it on garlic bread with a pizza topping is INSANE and will be my tea tomorrow night . Thanks Sam Max and Chance. This sauce is only beaten by your One Pan Mushroom steak sauce..............steak is NAKED without it !!! Keep it up lads !!
I made the marinara sauce from this for spaghetti tonight. I just added some ground beef and a little Italian Seasoning to Sam's recipe and it was great! It is our new way of making spaghetti sauce from now on! Thanks Sam!
I have been making this for years and always well received. I'm 75 so have made this for a while!!! I use stale hot dog, hamburger, and hogie buns also. Use what you've got has been my saying for years. Love to see you using wooden utensils, requested them 2020 for Christmas and use them all the time. Enjoy your videos and thanks for your hard work.
It's not what you start with, it's what you end up with. Bread is foundation and we just build on it!!!! My mother always made a recipe as written the first time, then next time she'd make her/our changes to our liking. She believed in giving anything a fair chance, then change to the better if needed. My daughter laughs and likens me to a mad scientist in the kitchen with some of the experiments I come up with, but that's what happens when you're retired and have a little time on your hands!!!! And besides it's fun and 9 times out of 10, you get to eat your failures!!!! Life's good.
The garlic bread is such a nice touch. Made these today with a slight modification by using sub rolls because I live in an RV and only have a convection oven. Still worked perfect and they taste amazing!
Sam, just a note to say this is out of this world! My husband and I watch you a lot and I have been able to tweek so many of my recipes! We don’t go to restaurants any more so my meals are now fabulous!!!! Our adult children drive miles just for my (I mean your…) mashed potatoes. I had never used my rice masher before!!! (I picked one up at an estate sale..not knowing what it did! 😃. ). You bring us such joy with every episode! Thank you ..for being ..You! (The guys,too). Congrats on your success!!!
I found you very recently and am so happy I did. I love seeing your recipes then being inspired by them to make my own versions (in addition to the original). Thank you! Can’t wait to get my new home to try and get your merch!
What a fantastic recipe... I tried it on 3 different loaves that my favorite grocery store makes fresh and the classic french is definitely the way to go. Crispy crunchy deliciousness.
Will definitely have to make it this way, and see how it compares to what I was taught decades ago. To anyone reading this, if you chose to add additional vegetables or Italian sausage, the sausage has to be pre-cooked and drained. If using vegetarian beef crumble, no pre-cooking is necessary. Just have the vegetarian crumble defrosted. If adding vegetables with a lot of water content (diced tomatoes, onion, mushroom, or green pepper) if you can sweat them first and reduce the water, it will help with the bread from getting soggy.
Sam, my man!!! Yours has quickly become my favorite channel. Have this in the oven right now for my kids…. Tomato crushing was interesting. Blasted the wall…. That’s am alley oop fwiw. The sauce is sooooo ridiculously good to be that easy. Looking forward to the finished product!!
After watching this cook, my wife & I were at a Farmers Mkt. I spied a Half loaf French Bread already with a garlic/butter coating that looked very similar to yours. So it came home with us & I made it for the NFL playoff games this past Sunday. I have to tell you it was fantastic! My wife is not a bread eater, but after one bite she ended up eating 2 pieces! Next time I am making your garlic/butter and using. 2 halves. Thank you!
I find the onions if cooked down enough are more than you need to combat it. I use a lot of onions and never found sugar in a tomato sauce tasty. Always hated it. lol.
I agree that he’s for the most part not snobby, but those are canned San Marzano tomatoes. They are grown in volcanic soil from Mount Vesuvius in Italy, and are considered to be the best tasting tomatoes in the world. They’re actually significantly more expensive than any other canned tomatoes. He also has plenty of recipes with wagyu beef and other expensive items. That being said, this looks delicious.
@@peteranzano267 Oddly enough Sam lives in So. California, FRESH HOMEGROWN Tomatoes ARE better than anything you can get out of a Can, but January isn't Tomato Season here. Thank God for Salt, Preserves and Tin Cans...
@@The_Timinator fair point, but if you were to look on Amazon right now, that exact can of tomatoes he is using is $3.69. The mainstream brand retails for about $1.20. Using a product that is 3x the price of normal canned tomatoes definitely is a little bit snobby, as you can achieve an acceptable flavor by using the mainstream brand and adding a little bit of sugar. The majority of people can’t afford to use San Marzanos on a regular basis.
@@peteranzano267 Fair point, I'm VERY Happy that Sam shows the "average Joe" this recipe... Now, think for a second there's Sauces at are $8.00+ for 32 oz those are also on Amazon...are they really worth it? My Son could turn $1.99 bottle of Classico into something you would swear somebody's Italian Grandmother made...it just takes creativity and experimentation.
Sam, I have to tell you something. Back in the summer of 2021 I got a bad case of covid. I was I'll for 2 months and spent a week in ICU. I came pretty close to death. During those months of being Ill I watched so so so many of your videos. I enjoyed them so much and you unknowingly played an important role in keeping a positive attitude during the darkest time of my life. Thank you for doing what you do.
Awesome recipe, we will jot this info down and try it soon. Thanks for all that you do with sharing recipes with thousands of people for several years.
I made this and OH EM GEE!!!! Seriously incredible and best pizza I’ve ever eaten and can’t believe I made it! The Everyday Marinara is the bomb!! Thanks so much! 😋 💜
A couple of little pieces, yes!! Pay attention to what you're eating ( remember your mom or grandma telling you to slow down when you eat?) and enjoy the phuk out of it!! Great recipe!!
OMG, I've been told that same thing so many times. Made me wanna wolf everything in private. I still have hangups about eating in front of people, for this reason. haha
I'm so glad you did another video showing how to make the tomato sauce. I made it twice 2 years ago and was amazing and haven't been able to replicate it. Now I can give it another go. Thanks Sam and boys.
This is something I would never think of doing, it looks so delicious a naughty little treat for the weekend. The kids are going to love this! Thanks Sam 🍕
Max, Chance, you need to make a compilation video of your dad taking his first bite cuz he always burns himself and flinches. That would easily be 10 minutes of hilarity! You guys are awesome, love the recipes and the entertainment value! Keep it up😁
If you smush the inside of the bread a lil before you add the garlic butter and toast it the first time the toppings won’t fall off. You’ll also be able to add more toppings to it. Love this recipe looks amazing
Just made these for the family, I may or may not have went a little to hard in the paint with the garlic but that's besides the point. They were fantastic.
This looks unbelievably delicious. Onion, garlic, tomatoes, chilli flakes, balsamic vinegar, sugar, salt, pepper, baguette butter, more garlic, Parmesan cheese, parsley, mozzarella cheese and pepperoni are all my favourite things. Guaranteed I’m going to make this tomorrow after work
Hi hoser, Ernie here...er, ah Hi Sam! Put the prepped french loafs into an ungreased tin-foil-boat for soft crust. Use your knife and fork to separate any cheese stuck to tinfoil, when done, pick off and eat whenever. So, tear off a 5 to 6 inch tin foil length. Loosely bring up sides of foil crimping a tad at ends. Keep boat protection at loaf height or less, The loaf is cradled in the foil, still allowing heat, but not direct. I cut hot loaf with a quick action serrated knife. Back n forth quick, light pressure. I have a fork stuck down straight into loaf to keep it stable while I rapid slice. Loaf is very soft. And quite good, if someone might prefer a soft crust loaf as opposed to crusty loaf, (kids?).
So underrated. Many of us don't live in the greatest land of pizza dough, NY. For me, and I've done it many times, this simple "hot at 5 or its free" bread is an easy winner. Too much bread?, scoop some out. The point being, the FLAVOR will be there. It works, it works very well. Don't be afraid of the layers, including the butter from the start. Butter makes everything better. ❤❤❤🍕🥖🌶
This is the foot channel that actually gives men recipes that look possible to get these kinds of results. Thanks man for making me hungry and inspired.
I've made this 3x in the last week, and will be doing it again this weekend!! I did it with garlic bread spread, which was good, then a store bought alfredo sauce, not as good, then the 3rd with my wife's homemade alfredo, which is THE BEST EVER, and the pizza was AMAZING!!!! Gonna try it with pizza sauce this weekend, and let each of my kids choose their own toppings to put on theirs.
The best thing about the show is the three of you; but what I like is you take something that a lot of people might think daunting; marinara for example, and show them how easy it is to throw together.
This is total college food, and I love it! It is SO easy and so good. I am way past college, but a fridge, and an oven is pretty much all you need. Good stuff.
Love your channel and your products! I have the Cast Iron and the Nakiri and I use them all the time! Would love to see a pantry/freezer staples video with stuff like this marinara sauce and other things you can make in bulk and use in multiple recipes :) Keep being amazing!
I have been using garlic butter first layer on my homemade pizza since 1990. That is when I decided to use the garlic bread pizza as a base to a triple pepperoni pizza while working at Alfy's pizza on 4th and 128 in Everrett Wa. It is also when I started using cheese over the garlic bread pizza too. Took management 3 months to steal that idea as their own. Too bad there are only one or two stores still around since the kids took over.
Go to NordVPN.com/stcg to get a 2-year plan plus 1 additional month with a huge discount. It’s risk free with Nord’s 30 day money-back guarantee!
Gonna have to check it out. Did you think about the walla burger Sam?
If you haven't already think about it. Put your own flare on it dude but the ingredients are so simple bree cheese stuffed burgers grilled with grilled gabada bread sautéed mushrooms and onions with a little bacon 🥓😋 horseradish sauce mayo. Do try. Walla 🍔
I'm a kitchen guy like you wanna check out your knives and buy one
That style of tiling up the pepperoni is called "armadillo style" around here.
Not for nothing but instead of using your hand to break up tomatoes how about using a STCG spoon??
I'm sure you get this a lot, but I also feel like you deserve ALL the praise in the world for what you do so I'm gonna say it anyway. The content you and your amazing team put out on here gives my whole family so much JOY. I have always had a high interest in learning kitchen basics that allow me to experiment and discover new things while cooking. That being said, in the few short months I have been enjoying your videos, I have learned more skills than I ever did watching cooking shows, contests, etc. You guys have a wonderful way of making me feel like I am there with you in your (extremely beautiful by the way) outdoor kitchen set-up thing. That is, until you taste. Then I feel miles away and very, very jealous lol. My children, daughter 6 and son 7, even love watching. Don't even worry about the language. They are both used to hearing it and used to their father and I struggling to watch our own mouths so it is a non-issue for us. They actually find it just as funny as my husband and I. Whether or not this is a good thing... lol who cares, there are much larger evils than the occasional curse word in my opinion. My point is this: My little family and myself are forever HUGE fans of yours and you have seriously helped me improve my kitchen game. I am grateful for the smiles, the lessons and your DEDICATION. I only hope to be lucky enough to visit a restaurant location of yours, or at the very least be able to afford your kitchen gear, one day. What you do here is SO IMPORTANT and SO APPRECIATED. MAKE AMERICA COOK AGAIN!!! Love you guys, keep up the amazing work.
Feel exactly the same! Thanks Sam and team!
Well said…….!
You can directly contact Sam (and/or Max) if you want to make sure he sees your message.
I did it when I discovered the famous Canadian meal, the poutine. lol 😎
Yuup
Yes ♥️
Another reason for my kids to think I'm a master chef. They've noticed a huge difference since we started watching y'all. The best thing I've learned from your channel is to cook with feeling. If it feels good, it tastes good!
but he mostly makes unhealthy bar food.
kids should be eating basic meats, healthy starch and variety of veggies. not bar food often!!!!!
I'm literally eating this right now. It looked so good I made it for dinner, and it's fantastic
Curious - I use pretty much this exact recipe for my pizza sauce (can almost gaurantee I got it from one of your earlier videos), but I saw/read about using the tomato paste first when you put the garlic in to enhance the flavor. Any truth behind that?
Ask 10 Chef's opinions and you'll get 10 different answers...
I started my garlic bread pizza years ago.
My late adopted grandfather was a baker and I still buy my bred there. They are still using his sourdough starter. And they now have a nationwide reputation for their breads. My grandfather told me he developed the starter in the mid 1940s by driving over to the coast and placing a crock of flour paste uncovered overnight to catch airborne yeast in a field of Dry grass. Then sealed it up in the morning. Its good to know that starter is still going strong and now nationally recognized as one of the very best.
No, you didn't.
Are you popa Jonathan
Tried this last night. The sauce is amazing the garlic bread, the best. Bring it all together and my kids loved it
We just pulled this out of the oven! The red sauce alone is fantastic! Thank you for sharing!
I discovered Sam during lockdown 2020 whilst sitting at home. I am now the owner of STCG knives and T shirts, and watch 3 times a week. The tomato sauce in the episode is the best Sam sauce ever< i ahve been using it over a year now and use it on pizza's every time, and not bought a store pizza since. Its great with meatballs and pasta , its great in a Lasagne, its a must have in my fridge. Now using it on garlic bread with a pizza topping is INSANE and will be my tea tomorrow night . Thanks Sam Max and Chance. This sauce is only beaten by your One Pan Mushroom steak sauce..............steak is NAKED without it !!! Keep it up lads !!
Me and my son made this tonight and my picky pizza loving son loves it and he had fun making it with me. Thank you
I made the marinara sauce from this for spaghetti tonight. I just added some ground beef and a little Italian Seasoning to Sam's recipe and it was great! It is our new way of making spaghetti sauce from now on!
Thanks Sam!
This is such a good recipe that anyone can do and at low cost. Cheers!
I have been making this for years and always well received. I'm 75 so have made this for a while!!! I use stale hot dog, hamburger, and hogie buns also. Use what you've got has been my saying for years. Love to see you using wooden utensils, requested them 2020 for Christmas and use them all the time. Enjoy your videos and thanks for your hard work.
Same here I like using sourdough English muffins for mini pizzas in a pinch
@@dgdigital2659 This is a disgrace
It's not what you start with, it's what you end up with. Bread is foundation and we just build on it!!!! My mother always made a recipe as written the first time, then next time she'd make her/our changes to our liking. She believed in giving anything a fair chance, then change to the better if needed. My daughter laughs and likens me to a mad scientist in the kitchen with some of the experiments I come up with, but that's what happens when you're retired and have a little time on your hands!!!! And besides it's fun and 9 times out of 10, you get to eat your failures!!!! Life's good.
@DG Digital
What a great idea English muffin pizzas, I’m definitely going to try that 🍕
The garlic bread is such a nice touch. Made these today with a slight modification by using sub rolls because I live in an RV and only have a convection oven. Still worked perfect and they taste amazing!
Making it for my Football game. THANK YOU for another great recipe. Have a great one. Cheers
Sam, just a note to say this is out of this world! My husband and I watch you a lot and I have been able to tweek so many of my recipes! We don’t go to restaurants any more so my meals are now fabulous!!!! Our adult children drive miles just for my (I mean your…) mashed potatoes. I had never used my rice masher before!!! (I picked one up at an estate sale..not knowing what it did! 😃. ). You bring us such joy with every episode! Thank you ..for being ..You! (The guys,too). Congrats on your success!!!
I found you very recently and am so happy I did. I love seeing your recipes then being inspired by them to make my own versions (in addition to the original). Thank you! Can’t wait to get my new home to try and get your merch!
What a fantastic recipe... I tried it on 3 different loaves that my favorite grocery store makes fresh and the classic french is definitely the way to go. Crispy crunchy deliciousness.
Oh yes those pepperonis 😍
perfectly cupping pepperoni is one of the greatest things on earth
From what store?
My wife and I have used the sauce numerous times and is our go to sauce now. Everything we have tried has been great.
That looks so good. If it wasn't -40 I would be rushing to the store to make this right now.
I can relate, our roads need plowing but my oh my that's on my to do list
@@fionajane56 I might try this weekend. We didn't get the snow but we got the zero temp wind chill. Yay...
Canadian ?
Same my car is dead 😭
@@JohnHausser I live in North West Ohio. Might as well be Canada with the thousands of clippers we get from them through the winter.
Happy new year Sam and Team! Thank you for all your 2021 videos loved them! Can’t wait for 2022 foodie videos! Love this one yumo pepperoni!!
Yessir! That looks delicious! I need it! 🤤
I second that motion!!! #YUM
Made this tonight. Thanks Sam!!! Definitely a winner!
This looks amazing!! I’m cooking it right now, hope it turns out half as good as your looked!! Cheers Sam
This is a new family favorite! We all loved it! Thanks for sharing your recipes with us all 😊
OMG that looks insanely delicious! Can’t wait to make it
When Sam bit into it the crunch was felt to the core of my soul I'm a huge fan of french bread pizza this is on a whole nother level
Finland mentioned, to the market place!
Just made this and the teenagers tore it up !!! I got one slice. Used day old french bread from grocery store (1.40 a loaf). Thanks for sharing !!!
Thx
A perfect Friday recipe! Thanks Sam, Max and Chance!
Awesome, quick and simple. Love it.
Will definitely have to make it this way, and see how it compares to what I was taught decades ago. To anyone reading this, if you chose to add additional vegetables or Italian sausage, the sausage has to be pre-cooked and drained. If using vegetarian beef crumble, no pre-cooking is necessary. Just have the vegetarian crumble defrosted. If adding vegetables with a lot of water content (diced tomatoes, onion, mushroom, or green pepper) if you can sweat them first and reduce the water, it will help with the bread from getting soggy.
Made it! Love it! The crunch when we cut it. Ooo YUM! Simple to make. Delicious to eat. Thanks again. You keep cooking and we’ll keep eating.
Sam, my man!!! Yours has quickly become my favorite channel. Have this in the oven right now for my kids…. Tomato crushing was interesting. Blasted the wall…. That’s am alley oop fwiw. The sauce is sooooo ridiculously good to be that easy. Looking forward to the finished product!!
After watching this cook, my wife & I were at a Farmers Mkt. I spied a Half loaf French Bread already with a garlic/butter coating that looked very similar to yours. So it came home with us & I made it for the NFL playoff games this past Sunday. I have to tell you it was fantastic! My wife is not a bread eater, but after one bite she ended up eating 2 pieces! Next time I am making your garlic/butter and using. 2 halves. Thank you!
Would call adding sugar to combat the acidity not bitterness but this sauce rocks!! I love it!!
I add shredded carrots with the onion and they fall apart after cook time.
I find the onions if cooked down enough are more than you need to combat it. I use a lot of onions and never found sugar in a tomato sauce tasty. Always hated it. lol.
@@jimbojones8978 Yea I always thought it was weird too so I add the carrot for the natural sugars. Onions do have some too though, prolly enough.
Made it today and It was Amazing! This will be my new go to sauce. Thank you for the recipe.
Simple and delicious! Definitely going to make it soon!
This is so good, I’ve made this twice in last 3 days. Thanks Sam!
Sam using canned tomatoes is exactly why I love him. Theres so many snobby chefs in this world that would lose their minds over that. Not Sam!
I agree that he’s for the most part not snobby, but those are canned San Marzano tomatoes. They are grown in volcanic soil from Mount Vesuvius in Italy, and are considered to be the best tasting tomatoes in the world. They’re actually significantly more expensive than any other canned tomatoes. He also has plenty of recipes with wagyu beef and other expensive items. That being said, this looks delicious.
@@peteranzano267 Oddly enough Sam lives in So. California, FRESH HOMEGROWN Tomatoes ARE better than anything you can get out of a Can, but January isn't Tomato Season here. Thank God for Salt, Preserves and Tin Cans...
@@The_Timinator fair point, but if you were to look on Amazon right now, that exact can of tomatoes he is using is $3.69. The mainstream brand retails for about $1.20. Using a product that is 3x the price of normal canned tomatoes definitely is a little bit snobby, as you can achieve an acceptable flavor by using the mainstream brand and adding a little bit of sugar. The majority of people can’t afford to use San Marzanos on a regular basis.
@@peteranzano267 Fair point, I'm VERY Happy that Sam shows the "average Joe" this recipe... Now, think for a second there's Sauces at are $8.00+ for 32 oz those are also on Amazon...are they really worth it?
My Son could turn $1.99 bottle of Classico into something you would swear somebody's Italian Grandmother made...it just takes creativity and experimentation.
Sam, I have to tell you something. Back in the summer of 2021 I got a bad case of covid. I was I'll for 2 months and spent a week in ICU. I came pretty close to death. During those months of being Ill I watched so so so many of your videos. I enjoyed them so much and you unknowingly played an important role in keeping a positive attitude during the darkest time of my life. Thank you for doing what you do.
When you watch when it drops just 1 minute ago, it’s kinda like you’re watching it Live. Which is nice.
Awesome recipe, we will jot this info down and try it soon. Thanks for all that you do with sharing recipes with thousands of people for several years.
I made this and OH EM GEE!!!! Seriously incredible and best pizza I’ve ever eaten and can’t believe I made it! The Everyday Marinara is the bomb!! Thanks so much! 😋 💜
I just made this and it was absolutely delicious I got many compliments on this dish thank you for sharing your recipes!
After eating a frozen french bread pizza last night, I feel like I need to make this NOW!
This turned out amazing!
Haven't had a French bread pizza in years, this was great!
Thanks guys!
A couple of little pieces, yes!! Pay attention to what you're eating ( remember your mom or grandma telling you to slow down when you eat?) and enjoy the phuk out of it!! Great recipe!!
OMG, I've been told that same thing so many times. Made me wanna wolf everything in private. I still have hangups about eating in front of people, for this reason. haha
i LOVE the short, sweet punchline jokes haha. “you know why? because hes from finland” comedic gold
Hey Sam Good to see you Max & Chancy❤😁
This is hands down the best cooking channel on youtube.
"Scungilli! Which I think is some Italian food, I don't know what it is. I don't even know why I would I say that." This dude cracks me up 😂
Take the show on the road!! 2 hour venue, intimate spots, show is one of a kind.
Used to live in NYC and I approve your recipe ! Make your own version of the lasagna
Cheers from San Luis Opisbo, California 🧜🏻♂️
Never ever have I ever thought about bringing the two together but it makes perfect sense
I went out right away to get ingredients, this is just what I wanted tonight. Snacky eaty time. I bet it will be divine
It was superb, next time I will try your marinara with it but I'm not disappointed
I'm so glad you did another video showing how to make the tomato sauce. I made it twice 2 years ago and was amazing and haven't been able to replicate it. Now I can give it another go. Thanks Sam and boys.
This is something I would never think of doing, it looks so delicious a naughty little treat for the weekend. The kids are going to love this! Thanks Sam 🍕
We just made this and it turned out GREAT Thanks Sam! Delicious!!!!
I’m too high to be watching this
Max, Chance, you need to make a compilation video of your dad taking his first bite cuz he always burns himself and flinches. That would easily be 10 minutes of hilarity! You guys are awesome, love the recipes and the entertainment value! Keep it up😁
I made this today and was completely blown away! Absolutely delicious!
Making this recipe tomorrow (Friday) night. Can't wait!!
My son had his buddies over for a birthday sleep over. I tripled the recipe. There wasn’t a bite left. Awesome video, delicious recipe. Thanks!
Fire!! Thank you for the recipe!
Sir…. I thought I made a pretty decent tomato sauce… I never did.. This is now my forever sauce. Rad! Thank you!
If you smush the inside of the bread a lil before you add the garlic butter and toast it the first time the toppings won’t fall off. You’ll also be able to add more toppings to it. Love this recipe looks amazing
Just made these for the family, I may or may not have went a little to hard in the paint with the garlic but that's besides the point. They were fantastic.
This looks unbelievably delicious. Onion, garlic, tomatoes, chilli flakes, balsamic vinegar, sugar, salt, pepper, baguette butter, more garlic, Parmesan cheese, parsley, mozzarella cheese and pepperoni are all my favourite things. Guaranteed I’m going to make this tomorrow after work
I make this a lot and learned that if you push the bread down you can put way more toppings on it and it makes for a better crust!!
Hi hoser, Ernie here...er, ah Hi Sam! Put the prepped french loafs into an ungreased tin-foil-boat for soft crust. Use your knife and fork to separate any cheese stuck to tinfoil, when done, pick off and eat whenever. So, tear off a 5 to 6 inch tin foil length. Loosely bring up sides of foil crimping a tad at ends. Keep boat protection at loaf height or less, The loaf is cradled in the foil, still allowing heat, but not direct. I cut hot loaf with a quick action serrated knife. Back n forth quick, light pressure. I have a fork stuck down straight into loaf to keep it stable while I rapid slice. Loaf is very soft. And quite good, if someone might prefer a soft crust loaf as opposed to crusty loaf, (kids?).
Wife and sons (and girlfriends) LOVED this!!!!!
Great to see your take on Kenji’s recipe!
Sam, Max & Chance you guys are amazing with the editing!! It’s like I’m watching a movie.. dying to try this soon
So underrated. Many of us don't live in the greatest land of pizza dough, NY. For me, and I've done it many times, this simple "hot at 5 or its free" bread is an easy winner. Too much bread?, scoop some out. The point being, the FLAVOR will be there. It works, it works very well. Don't be afraid of the layers, including the butter from the start. Butter makes everything better.
❤❤❤🍕🥖🌶
This is the foot channel that actually gives men recipes that look possible to get these kinds of results. Thanks man for making me hungry and inspired.
I've made this 3x in the last week, and will be doing it again this weekend!! I did it with garlic bread spread, which was good, then a store bought alfredo sauce, not as good, then the 3rd with my wife's homemade alfredo, which is THE BEST EVER, and the pizza was AMAZING!!!! Gonna try it with pizza sauce this weekend, and let each of my kids choose their own toppings to put on theirs.
Sam my wife and I love your channel and love to cook your recipes. You are our go to cooking instructional teacher. Love love love
I am a BIG FAN ! I watch and like all of your videos. Keep up the great work guys and THANK YOU for the Amazing Recipes. You guys ROCK !
That looks sooo yummy. Great job! Another great episode. Thank you!
Yea, I made this. The sauce is amazing. I shared some with my neighbor immediately and he was also a fan. Nicely done y’all!
What's the opinion of throwing it on a pizza stone as opposed to a sheet tray and wire wrack?
This different & looks good af!
Can’t wait to try this. This will be lunch this weekend!
This looked so beautiful it made me weep uncontrollably
Just made this for SNF. So delicious and easy to make! I feel the garlic permeating through my pores! Love it! 🤤
The best thing about the show is the three of you; but what I like is you take something that a lot of people might think daunting; marinara for example, and show them how easy it is to throw together.
Is it bad that I've watched so much of this channel that I know exactly how this is made by the end of the intro?
Made this tonight I got great compliments ☺
This is total college food, and I love it! It is SO easy and so good. I am way past college, but a fridge, and an oven is pretty much all you need. Good stuff.
Alright, we absolutely must have a Chance cooks Finnish food episode! Love you guys, happy new year!
Munchie perfection..with the yummy jummy pockets of pepperoni bliss..
wow! That was amazing, and I have extra sauce leftover for another dish! Thanks!!
Love your channel and your products! I have the Cast Iron and the Nakiri and I use them all the time! Would love to see a pantry/freezer staples video with stuff like this marinara sauce and other things you can make in bulk and use in multiple recipes :) Keep being amazing!
Second time making this. Just can't stop. This is our go to pizza now!!
Great Budget meal too! I’m going to make this and a chicken supreme version
I made this a couple nights ago but with blended up tomato confit for the sauce. My family is now addicted.
I made this today and omg it was delicious. I turned it up a bit and added bacon bits. Mind blown 🤯🤯
I have been using garlic butter first layer on my homemade pizza since 1990. That is when I decided to use the garlic bread pizza as a base to a triple pepperoni pizza while working at Alfy's pizza on 4th and 128 in Everrett Wa. It is also when I started using cheese over the garlic bread pizza too. Took management 3 months to steal that idea as their own. Too bad there are only one or two stores still around since the kids took over.